Food: Mozzarella Cheese [edit]

Other Names:Mozzarella, 莫扎里拉奶酪 (Chinese), جبن موزاريلا (Arabic), Queijo Mussarela (Portuguese), Fromage Mozzarella (French), Queso... All Translations

Photo: Flickr user RBerteig

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Edited by: Desiree Lowe, Alisa Escanlar, Helen Pitlick, Barnaby Dorfman

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Wikipedia

Mozzarella is a generic term for several kinds of originally Italian cheeses that are made using spinning and then cutting (hence the name; the Italian verb ''mozzare'' means "to cut"): * Mozzarella di Bufala (buffalo mozzarella), made from domesticated water buffalo milk * ''mozzarella fior di latte'', made from fresh pasteurized or unpasteurized cow's milk * low-moisture mozzarella, which is made from whole or part skim milk, and widely used in the foodservice industry * smoked mozzarella Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day it is made, but can be kept in brine for up to a week, or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can keep refrigerated for up to a month , though some pre-shredded low-moisture mozzarella is sold with a shelf life of up to 6 months. Mozzarella of several kinds are also used for most types of pizza, lasagna, or served with sliced tomatoes and basil in Insalata caprese.

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[edit] About Mozzarella Cheese

A soft, mild cheese made from whole milk or part-skim milk; buffalo mozzarella is made from water buffalo milk. Mozzarella Cheese has a unique stringy texture due the process of pulling and stretching it during production. This cheese melts well, making it a popular topping for pizzas and a key ingredient in many Italian-style dishes.

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